Tarragon Chicken

Helene Mulvihill


this is a recipe I got from a canned soup cookbook. I cooked it first in 1992 on Valentine's Day for my then New Husband! Guess I did it right, as he's still around! LOL

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★★★★★ 7 votes
2 to 4
15 Min
50 Min


4 to 6
bonless skinless chicken breasts
1/2 stick
1 can(s)
cream of mushroom or cream of chicken soup, condensed
1/4 c
dry white wine
1 medium
onion, chopped
1 1/2 c
white mushrooms, whole or sliced
1 tsp
lemon juice
2 Tbsp
italian parsley
1/2 tsp
dried tarragon
1/4 tsp
rosemary, dried
1/4 c
heavy cream


1Brown chicken in butter in deep fry pan, add onions and mushrooms. cook for 3 minutes longer, then deglaze with white wine.
2add soup, lemon juice and spices. Cover and simmer for 45 minutes on low heat stirring occasionaly.
3Turn off heat.Remove chicken and mushrooms, set aside. Stir cream into sauce, and pour over chicken. Serve over rice.

About this Recipe

Course/Dish: Chicken